It's been awhile since I created a new veggie burger recipe. I was inspired by two recent events. First, ordering one at a restaurant while on vacation that was good in description, but I felt could have been a little better on actual flavor delivery, and second, having a client request veggie burgers for a recent event. I decided to take the inspiration from the restaurant version and create a veggie-burger my client (and I) would be excited about. Voila! Here you have it! The important things for me with a veggie burger are as follows - good flavor, good texture, not too dry and definitely not crumbly. And while I love that veggie burgers tend to be on the healthy side, I still like to feel like I'm eating something somewhat indulgent, like a real burger would be - hence my blue cheese slaw and chips on the side. Trust me, I've had my fair share of bad veggie burgers, but this one hits the mark. I love it! I hope you do, too!

So, about these sweet potato chips....I realize you can buy chips, but making them is really quite simple and fun and downright more delicious. You can make them as thin or thick as you want, and a mandoline really does make it quick and easy. So give it a try and have fun with it! It's not like every day you get to make your own chips, am I right?!

PREP NOTES*- It may seem annoying to have to make such a small amount of quinoa but I love the texture and color it adds to the burgers, not to mention the nutritional value. To combat the annoyance of cooking such a small amount, I suggest boiling 3/4 cups of quinoa and using the extra for leftovers later in the week. You can find recipe ideas for quinoa here and here. - I used gluten free bread crumbs the first go-round of testing and they worked just as well as the panko.- Blue cheese is what makes this burger feel like a real-deal guilty pleasure for me, but if you aren't a fan of the pungent cheese try substituting feta or even just melting a slice of American cheese on top.- Brioche buns are my absolute favorite when it comes to burger making. Not only do they have a lot of flavor, but they are tender, which makes it easy to eat with the softer veggie patty. I support the decision to opt against brioche, as long as you choose a different soft variety of bun.

TIME-SAVER TIPS- Prep the veggie burger patties and the slaw up to one day in advance, then just pan-fry and serve!- Sweet potatoes can also be sliced ahead of time and fried just before serving.INSTRUCTIONS

Assuming you are making quinoa right now for this recipe, and that you are following my suggestion to make extra for later in the week, measure the dry quinoa (3/4 cups worth) into a medium saucepan along with 1 1/2 scantly measured cups of water. Set over high heat and bring to a boil. Once boiling, set lid on top, lower heat, and simmer until water is absorbed and grain is tender, about 15 minutes. Once quinoa is done, pour onto a plate in a thin layer to let cool slightly. (Note - you can also make the quinoa in advance, by up to a few days.)

While the quinoa cooks, prep the patties. Strain and rinse the beans, then set on a plate of paper towels and pat dry. Use your hands (I like to wear gloves) and squeeze the beans to mash them. Set them in a large mixing bowl. Stir in the cumin, garlic powder, salt, pepper, chopped cilantro and few dashes of hot sauce, if using. Mix well to combine. Before adding the egg, you can taste the mixture and see if the seasonings are to your liking, adding more to taste if you deem necessary.

Once all seasonings are good and ready to go, stir in a whisked egg and the panko breadcrumbs. Once your quinoa is ready and cooled slightly, measure 1/2 cup of the cooked grain into the burger mixture as well. Stir to combine. Shape your patties by dividing the mixture into four event sections, rounding into a ball and then pressing flat to about a 1/2"-3/4" thickness. I like to ensure that my patties are pressed wide enough to fit the bun well. Set on a plate and if you have time, refrigerate for 20-30 minutes. The burgers can be cooked immediately, but I feel they do well to firm up a little before dropping right into the heat.

While your burgers chill, make the slaw. Measure olive oil into a mixing bowl followed by the honey and vinegar. Toss in the shredded cabbage, sliced pepper and crumbled blue cheese, Season with salt and pepper to taste. Refrigerate until the burgers are ready to serve.

You can also toast the buns while the burgers finish chilling. Warm a large saute pan over medium-high heat, add about 1 tablespoon of olive oil and warm. Once oil is hot, set the buns in the pan and cook just until lightly toasted, about 2-3 minutes. Transfer to a clean platter.

Once burgers have had time to chill, cook in the same large saute pan you used to toast the buns. Set over medium-high heat and add 2 tablespoons of extra virgin olive oil. Once oil is warm, add the patties. Sear until golden brown, then flip and cook the second side to golden brown as well. You want to cook them on hot enough heat that they brown, but not so quickly that they don't get warm on the inside. About 3 minutes per side is a good amount of time. If they are browning too quickly, lower heat. It's also important to keep oil in the pan, so you will likely need to add 1-2 more tablespoons when you flip to the second side.

To prepare your burgers, spread the bun with mayo, if desired. Top the bottom bun with a burger and top that with some blue cheese slaw. Finish with the other half of the bun and serve!

Pour oil into a deep sauce pan so it's at least 3/4 of an inch high. Set over medium-high heat and warm. If you have an oil thermometer, warm the oil until it reaches between 350 and 365 degrees.

Mandoline or thinly slice your sweet potatoes. I like to keep the skin on. In a small mixing bowl, combine the salt and spices. Prepare a large bowl with a liner of paper towels.

Once the oil is to temp, carefully lower in some of the sweet potato slices. You will most likely have to work in batches. You want the oil to bubble and the potato slices to float when you add them to the oil. Cook for about 1 minute until they start to brown and curl and get crisp, gently flipping them as they fry. Lift out of the oil with a slotted spoon or spatula, drop into the bowl lined with paper towel and season with the salt blend while warm. Repeat with remaining potatoes until all are fried. Keep in mind, the oil temp will drop as you add new potatoes so you may need to let the oil warm up again between each batch.

1. Assuming you are making quinoa right now for this recipe, and that you are following my suggestion to make extra for later in the week, measure the dry quinoa (3/4 cups worth) into a medium saucepan along with 1 1/2 scantly measured cups of water. Set over high heat and bring to a boil. Once boiling, set lid on top, lower heat, and simmer until water is absorbed and grain is tender, about 15 minutes. Once quinoa is done, pour onto a plate in a thin layer to let cool slightly. (Note - you can also make the quinoa in advance, by up to a few days.)

2. While the quinoa cooks, prep the patties. Strain and rinse the beans, then set on a plate of paper towels and pat dry. Use your hands (I like to wear gloves) and squeeze the beans to mash them. Set them in a large mixing bowl. Stir in the cumin, garlic powder, salt, pepper, chopped cilantro and few dashes of hot sauce, if using. Mix well to combine. Before adding the egg, you can taste the mixture and see if the seasonings are to your liking, adding more to taste if you deem necessary.

3. Once all seasonings are good and ready to go, stir in a whisked egg and the panko breadcrumbs. Once your quinoa is ready and cooled slightly, measure 1/2 cup of the cooked grain into the burger mixture as well. Stir to combine. Shape your patties by dividing the mixture into four event sections, rounding into a ball and then pressing flat to about a 1/2"-3/4" thickness. I like to ensure that my patties are pressed wide enough to fit the bun well. Set on a plate and if you have time, refrigerate for 20-30 minutes. The burgers can be cooked immediately, but I feel they do well to firm up a little before dropping right into the heat.

4. Now, get started on the chips. Pour oil into a deep sauce pan so it's at least 3/4 of an inch high. Set over medium-high heat and warm. If you have an oil thermometer, warm the oil until it reaches between 350 and 365 degrees.

5. Mandoline or thinly slice your sweet potatoes. I like to keep the skin on. In a small mixing bowl, combine the salt and spices. Prepare a large bowl with a liner of paper towels.

6. Once the oil is to temp, carefully lower in some of the sweet potato slices. You will most likely have to work in batches. You want the oil to bubble and the potato slices to float when you add them to the oil. Cook for about 1 minute until they start to brown and curl and get crisp, gently flipping them as they fry. Lift out of the oil with a slotted spoon or spatula, drop into the bowl lined with paper towel and season with the salt blend while warm. Repeat with remaining potatoes until all are fried. Keep in mind, the oil temp will drop as you add new potatoes so you may need to let the oil warm up again between each batch.

7. While your burgers chill and chips fry, make the slaw. Measure olive oil into a mixing bowl followed by the honey and vinegar. Toss in the shredded cabbage, sliced pepper and crumbled blue cheese, Season with salt and pepper to taste. Refrigerate until the burgers are ready to serve.

8. You can also toast the buns. Warm a large saute pan over medium-high heat, add about 1 tablespoon of olive oil and warm. Once oil is hot, set the buns in the pan and cook just until lightly toasted, about 2-3 minutes. Transfer to a clean platter.

9. Once burgers have had time to chill, cook in the same large saute pan you used to toast the buns. Set over medium-high heat and add 2 tablespoons of extra virgin olive oil. Once oil is warm, add the patties. Sear until golden brown, then flip and cook the second side to golden brown as well. You want to cook them on hot enough heat that they brown, but not so quickly that they don't get warm on the inside. About 3 minutes per side is a good amount of time. If they are browning too quickly, lower heat. It's also important to keep oil in the pan, so you will likely need to add 1-2 more tablespoons when you flip to the second side.

10. To prepare your burgers, spread the bun with mayo, if desired. Top the bottom bun with a burger and top that with some blue cheese slaw. Finish with the other half of the bun and serve with a side of sweet potato chips!

Leave a Reply.

Hi! I'm Emily, and this is the official blog of Guest Chef, my personal chef and catering business serving Metro Detroit. As much as I love to cook for people, I also love inspiring others to cook great food for themselves and their friends and family. Which is why I share recipes, tips and inspiration here. Follow along and let's cook something great together!